| 000 | 00663nam a22001337a 4500 | ||
|---|---|---|---|
| 040 | _cRUA | ||
| 082 | _aAGI SOT 2021 B566 Or. | ||
| 100 | _aSO TRY. សូ ទ្រី | ||
| 245 | _aEFFECT OF HYDROLYSATION TIME ON PUMPKIN FLOUR BY MALTED IR66 RICE ON PUMPKIN SUGAR QUALITY. ឥទ្ធិពលនៃរយះពេកបំបែកម្សៅស្ពៅដោយម៉លស្រូវអុីអ៊ែរ៦៦ ទៅលើគុណភាពស្ករល្ពៅ | ||
| 260 |
_aPhnom Penh _bRUA _c2021 |
||
| 300 |
_aIX.46P _bVII. _c29CM |
||
| 856 | _uhttps://drive.google.com/file/d/1q3hter9pYzQvUsT0Op8nLpTKZ-SsgVDw/view?usp=sharing | ||
| 942 | _cAGI | ||
| 999 |
_c21779 _d21779 |
||